Can I substitute lamb shoulder for leg?
Chef's answer
Our preference would be to use lamb shoulder. A lamb leg tends to have a layer of fat on the outside, rather than marbled through the meat, and this means that it is not quite so suitable for the very long cooking time. Lamb leg can become a little dry if it is cooked badly.
Frequently asked Questions 🎓
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How to Cook Mutton. Mutton is more often going to be slow cooked, because it tends to be tougher, due to it being an older animal. Marinating meat for periods of time can also help give mutton a more tender profile.
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The baby meat is always more tender, and well.. that's that. Lamb as a meat is more tender than its older counterpart of sheep (mutton). ... Some people eat MUTTON which is the name for meat from adult sheep, just as BEEF is the name for meat from cattle, (VEAL for meat from calves) and PORK is the name for meat from pigs..
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Like cows, pigs, and chickens, lambs are raised in filthy factory farms, subjected to cruel mutilations, and horrifically slaughtered. ... But this cruel and painful mutilation is performed without anesthetics and often leads to infection, chronic pain, and rectal prolapse.
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Goat Meat Always Comes From Young Animals Just as young sheep are called lambs, young goats are called kids. Goats that are slaughtered for meat are typically neutered males (a.k.a. wethers). They are usually slaughtered around the age of 9 months.
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Taste can vary from person to person, but generally, goat meat is much milder than lamb and can be more accurately compared to beef..
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The best clams for steaming like this are small quahogs (pronounced koh-hogs, also called littlenecks), or buy "steamers," which are long neck clams. Mussels and clams are both sold live, and should be stored in the refrigerator in a breathable container (not sealed in a plastic bag) until ready to cook.
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A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned.
A few more cooking questions 📍